And I have a khoya burfi in the fridge that I threw together with a spare brick from my gulab jamun batch a while back. Mixed in fresh peaches, we'll see how that works later today; the moisture might be keeping it from setting entirely. I've never had burfi before so I probably won't even know if ...

Cooked a bunch of Indian food over the weekend. Chickpea curry on Saturday, made with dried chickpeas rather than canned for a change. And last night: temple-style yogurt rice, spicy dry-fried okra, and Chettinadu mutton pepper fry.

Made a salad of fennel, blood oranges, pecorino, red onions, and pine nuts, in vinaigrette. Followed by a sole meuniere variation with pine nuts again, sort-of-chateau potatoes, and blanched asparagus in vinaigrette. And the day after: stir-fried cod with ramps and fermented black beans. Been a fish...

Baked up a pan of Dublin Coddle, or bangers and potatoes with onions. Bangers are British suausages. The recipe I started from suggested using bratwurst instead, but I'm glad I can get the real thing. The textures of the two are completely different. In the morning I may end up doing a full English...

Yesterday: we made sous vide pork chops, mashed purple potatoes, and stir-fried kale with crimini mushrooms. Today: we pressure-cooked a simple stew of cranberry beans, collard greens, and ham hocks, and made some cornbread. Tomorrow may get fancier with a pot of Persian chicken baked with walnut po...

The other day we made beet skordallia, a dish from one of our favorite restaurants here, and it turned out absolutely amazing and I don't know if I ever want beets any other way. Apparently skordallia is a type of Greek potato salad? My version had roasted beets, garlic, salt, pepper, vinegar, oliv...

[*]I have a large cast iron pan, but I've literally never used it. I see people raving about them, but I'm just not sure how to do all the seasoning and such, and even then, what would I cook that would make it worth it? Seasoning and maintaining them is actually pretty simple ( Two minute video )....

shortcut dosas and eggplant sambar (surprisingly good!). I would love to hear more about this. I suspect the only way I am ever likely to cook dosas involves shortcuts. :) The dosas were from store-bought batter; you just thin it out a bit with water and cook it in a non-stick skillet or tawa. Most...